Summary

Ingredients

• 175 g ladyfiners, crumbled
• 75 g butter, melted
• 1 tablespoon cocoa powder
• 1 tablespoon syrup (hazelnut syrup)
• 600 g cream cheese
• 100 g sour cream
• 50 g almond (s), round
• 4 egg (s)
• 200 g suar
• 75 ml Baileys Irish Cream

For the set:

• 100 g sour cream
• 2 tablespoon powdered sugar
• 50 g dark chocolate

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Instructions

1. Mix the ladyfingers with the butter, cocoa and hazelnut syrup, press the mixture onto the bottom of a 26 cm springform pan, chill.
2. Using the mixer, mix the room-warm cream cheese and the sour cream with the sugar until frothy, gradually add the eggs, lastly the Baileys and the almonds. Put the filling on the bottom and bake in the oven at 170 degrees for about an hour.
3. Let the cake cool for about 30 minutes in the switched-off oven, then remove it.
4. Mix the sour cream with powdered sugar and brush the cake with it.
5. Melt chocolate and drip from a spoon onto the cake in a line pattern. Let cool for at least eight hours, preferably bake the day before.